You know the easy + crispy baked tofu recipe I shared a couple weeks ago? Well, it’s back in the form of this lovely bowl of all buddha bowls. We’re talking teriyaki-glazed butternut squash, sesame-flavored mushrooms, crispy tofu, whole grains and, of course, avocado! This is where it’s at, my friends.

This meal is inspired by the ancient grains bowl I ordered at True Food Kitchen. I got this bowl last time I was there and it rocked my face off so much I decided to make a quick and easy version at home. So, here it is!

At True Food, they make a delicious miso glaze for their ancient grains bowl but I decided to go with store bought teriyaki to make it easier for home cooks like us. The teriyaki sauce I used for this recipe is Kikkoman brand and it is made of all-natural ingredients.

Add ½ cup rinsed grains, 1 cup water and a pinch of salt to a small saucepan. Bring to a boil, then lower to a simmer and cook for approximately 20 minutes or until grains are soft.

While the grains are simmering, add butternut squash and teriyaki sauce to half of a 9x13 baking sheet and mix to combine. *Note: make sure to line the baking sheet with aluminum foil because the teriyaki sauce will burn to the pan some.

On the other half of the same baking sheet, add the mushrooms and season with soy sauce, sesame oil, and garlic clove. Mix to combine.

Add both baking sheets to the oven and bake at 400 F for 25-30 minutes, or until butternut squash is fork tender and tofu is browned.

Remove from oven and let cool slightly.

To serve the bowls, first add the grains and then add the butternut squash, mushrooms, tofu, and avocado slices.